Malted and unmalted oats in brewing

Abstract

Using oats as a raw material in brewing has recently become the focus of increased interest. This is due to research findings that have shown that oats can be consumed safely by coeliac sufferers. It is also a response to consumer demand for products with novel sensory properties. In this study, beer was produced entirely from oat malt, from barley malt and from oat and barley malts mixed with various quantities of unmalted oats. Compared with barley wort, wort made from malted oats provided a lower extract content and had a higher protein content, but a lower free amino nitrogen content (FAN). The oat wort also showed increased viscosity and haze. The addition of unmalted oats during wort production produced significant changes in the physico‐chemical parameters of both oat and barley worts and beers. Unmalted oats caused an increase in wort viscosity and haze, and a reduction in total soluble nitrogen and FAN. Unmalted oats also contributed to lowering the concentration of higher alcohols and esters. Beer made from 100% oat and barley malts exhibited a similar alcohol content. The use of an oat adjunct in both cases resulted in a lower ethanol content. The introduction of enzyme preparations during the production of wort with oat adjunct had many benefits: increased extract content and FAN; a higher volume of wort; and a lower viscosity that led to faster wort filtration. This research suggests that the use of enzymes is necessary to make production using a high proportion of oats in the grist profitable. Copyright © 2014 The Institute of Brewing & Distilling

Suitability of unmalted quinoa for beer production

“…This was 13% lower than in all‐malt wort. There was a larger decrease in SN in wort produced with other unmalted grains . This confirms that quinoa proteins, due to their composition, are highly soluble .…”

“…However, according Schnitzenbaumer and Arendt, the enzyme cocktail Ondea ® Pro is able to reduce the pH value of wort produced with unmalted oats significantly (from 5.80–5.89 to 5.52–5.63), although there was still a tendency for the pH value to rise as the proportion of oats was increased. In a study by Kordialik‐Bogacka et al , when enzymatic preparations with amylolytic, proteolytic, and cellulolytic activities or with amylolytic activity alone were applied, there was no statistically significant decrease in the pH value of worts produced with 22.5 or 45% oats in comparison to worts obtained without exogenous enzymes. In the present study, the use of exogenous enzymes during brewing with 30% quinoa flakes did not affect the pH values of either the wort or beer.…”

“…The highest pH values were measured for beer produced with the largest amounts of quinoa, although the pH values of these beers were still within the typical range for lagers. Research into other adjuncts used for brewing has shown that, as barley malt is replaced with greater proportions of unmalted oats or sorghum, the pH value of the worts increases . However, according Schnitzenbaumer and Arendt, the enzyme cocktail Ondea ® Pro is able to reduce the pH value of wort produced with unmalted oats significantly (from 5.80–5.89 to 5.52–5.63), although there was still a tendency for the pH value to rise as the proportion of oats was increased.…”

Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals

“…Roste také zájem o využití nesladovaného ovsa nebo ovesné-ho sladu v pivovarství. Je to dáno jednak tím, že oves bývá tolerován většinou lidí trpících celiakií a také tím, že ovesné pivo má odlišný charakter a může oslovit nové zákazníky (Klose et al, 2011, Kordialik-Bogacka et al, 2014.…”

“…In brewing industry, there is growing interest in the use of unmalted oats or oat malt. This is both due to the fact that oats is tolerated by most people suffering from celiac disease and that oat beer has a different character and can reach out to new customers (Klose et al, 2011;Kordialik-Bogacka et al, 2014).…”